Holiday Cookie Recipes

The holidays are a special time at Grayhawk. Family is visiting. Lights are twinkling. Cookies are baking. It’s a season of giving and sharing, and a few of our Board members are excited to share some of their favorite holiday cookie recipes (and the stories behind them) with you. Enjoy!

Peanut Butter Dipped Cookies

Lou Ender, GCA Board of Directors

When I was living in Alaska I joined a cookie exchange. Little did I know I would need to provide 13 dozen cookies! I frantically called my Mom, Sally, in Montana.

Her words were “Don’t even turn on the oven. Go to the store and get a jar of chunky peanut butter, Ritz crackers, and chocolate almond bark.” Then, true to form, she came up with the idea of presenting each dozen cookies in the form of a Christmas wreath with a bow.

These are now my most requested cookies at the holidays.

INGREDIENTS

• 1 jar chunky peanut butter • 1 box ritz crackers • Almond bark. This comes in chocolate, vanilla, and butterscotch. All work with the cookie and you can dip each side in different flavor if you want to be creative.

INSTRUCTIONS

1. Spread peanut butter on ritz cracker and top with another cracker. 2. Melt 4 squares of almond bark in microwave in 20 to 50 sec intervals stirring in between so it doesn’t burn until you reach a smooth consistency for dipping. 3. Dip each sandwich and place on wax paper until it hardens. If you are double dipping let one side harden before dipping second flavor. 4. Generally 4 squares of chocolate will cover 2 sleeves of ritz and peanut butter sandwiches. 5. After the harden they store well in the refrigerator.

Corn Flake Wreaths

Arlene Smith, RVA Board Member

When my daughter was young we made these before Christmas, laughing as our fingertips turned green and stuck together with this “gooey” mix.

INGREDIENTS

• 1/2 cup butter or margarine • 2 cups small marshmallows • 1/4 tsp green food coloring • 1/2 tsp vanilla • 3 1/2 cups cornflakes • (Red cinnamon candies and silver shots for decorations)

INSTRUCTIONS – Makes 18 wreaths

1. Melt butter or margarine in large double boiler, add marshmallows and stir until smooth. 2. Add green food coloring and vanilla. 3. Gently fold in cornflakes and blend, keep mixture warm 4. Drop by teaspoonfuls onto wax paper. 5. Dip fingers in water and shape cornflake mixture into wreaths, decorate with red cinnamon candies or silver shots to look like wreaths. Let them set up in the refrigerator overnight.

Santa’s Favorite Cookies

Jeanette Griswold, GCA Board Member

This is a recipe I got from my brother in Tennessee. He makes about 60 tins of homemade candy and cookies each Christmas for family and friends, and always includes this one. I started including them in holiday baskets I make, although I don’t make 60!

INGREDIENTS

• 32 Individually Wrapped Caramels • 5 ounces Evaporated Milk • 1 cup Flour • 1 cup Quick Oats (uncooked) • 1 cup chopped Nuts • ½ cup firmly packed Brown Sugar • ½ teaspoon Baking Soda • ½ teaspoon Salt • ½ cup Butter (or margarine) • 1 ½ cups M&M’s (I use mini

M&M’s)

INSTRUCTIONS

1. Preheat oven to 375°. 2. Unwrap Caramels. Combine

Caramels and Evaporated Milk in heavy saucepan. Cook over low heat, stirring occasionally, until caramels are melted and mixture is well blended. 3. Combine Flour, Oats, Nuts,

Sugar, Baking Soda and Salt. Add melted Butter, mix until mixture resembles coarse crumbs. 4. Set aside 1 cup of crumb mixture.

Press remaining mixture into greased 9 X 13 inch baking pan. 5. Bake at 375° for 10 minutes. 6. Sprinkle 1 cup of M&M’s over partially baked crust. Drizzle melted Caramel mixture over

M&M’s. Sprinkle 1 cup of crumb mixture evenly over caramel mixture, sprinkle remaining ½ cup of M&M’s. Return to oven and continue baking for 20 to 25 minutes or until golden brown. 7. Cool 5 minutes, then put in freezer for about 15 minutes or in refrigerator for about 30 minutes to cool. 8. Cut into size desired. ENJOY!